Southwestern Pork Salad
Use leftover roast for this flavorful salad. Good for a potluck dinner or picnic.
2 cups (about 1 pound) roasted pork loin, cut into 1/2-inch cubes
1 (16-ounce) can kidney beans, drained and rinsed (garbanzo or pinto beans may be substituted)
1 (3-ounce) can pitted black olives, drained
1/2 cup chopped onion
1/2 cup chopped green pepper
1 large tomato, peeled, seeded and chopped
2 tablespoons granulated sugar
1/4 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon dry mustard
1/2 teaspoon cumin
1/2 teaspoon oregano leaves, crushed
1/4 teaspoon salt or to taste
2 tablespoons chopped cilantro leaves
- Mix pork, kidney beans, olives, onion, green pepper and tomato in a large bowl.
- Combine the remaining ingredients in a jar; shake to mix.
- Pour dressing over pork mixture, toss and refrigerate several hours, stirring occasionally.
- Serve on lettuce-lined plates, if desired.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.